Tag Archives: Shelf-Life

Microbial Population and Shelf Life Study of Spiced Water Melon Juice (Published)

The microbial quality of spiced watermelon juice and the effect of pasteurization on the juice were investigated. Watermelon juice samples were analyzed according to standard bacteriological methods. The present study indicated significant reduction in microbial activities in all the juice samples under review. However, the rate of decline in the samples was less in refrigerated samples as compared to that stored at ambient temperature. The result for aerobic mesophilic count for the different watermelon juice samples increased (unpasteurized) from 3.22  × 102 to 5.31 × 102 cfu/ml, while the pasteurized watermelon juice samples showed a  decreased microbial load from 0.05 × 102 to 0.07 × 102 cfu/ml. Results pre and post pasteurization of the juices showed zero (0) count for mould and E.coli, while total coliform ranged from <3.0 × 102 to 9.0 × 102 for the pasteurized and unpasteurized samples (MPN Index). 0Brix for all the samples showed a decreasing trend, with the control (sample E) having the highest brix value. As storage progressed over a period of four week, brix values were higher at refrigerated temperature than at room temperature storage for all the samples. Refractive index decreased with storage at room temperature for all samples but remained relatively stable at refrigeration temperature. The pH of samples decreased with storage and time over a period of four weeks, with the spiced samples having lower pH values, while total titratable acidity (TTA) increased over the same period. The study revealed that the combined effect of spice, pasteurization and refrigeration positively affected the shelf life of the juice samples.

Keywords: Juice, Microbial Analysis, Shelf-Life, Water Melon

Ascertaining the Shelf-life of Ground Melon Seed (Cococynthis citrullus) (Published)

The shelf life of ground melon seed stored at room temperature was investigated. Melon seed at moisture content of 5.2% were ground and stored in an airtight plastic container. Physicochemical analysis such as free fatty acid, acid value, peroxide value, iodine value and moisture content were carried out on the ground melon seed oil for a period of 18 days at 2 day intervals. Also the sensory analysis of soup prepared from ground melon seed at each storage period was studied. The physicochemical properties results were significantly (p<0.05) different and showed that the free fatty acid content increased from 3.95% to 9.31%, acid value decreased from 1.88% to 1.12%, peroxide value increased from 12.30% to 16.40%, iodine value decreased from 57.70% to 26.70% and moisture content decreased from 5.2% to 1.6%. The sensory properties value showed no significant (p<0.05) difference between the 0 and 10th day of storage. There were virtually slight decrease in the sensory attributes, but all values were still with the acceptable limit (greater than 3 points) of the scale. Also there was no observable effect of changes in physicochemical properties on the sensory. It was concluded that, the shelf-life of ground melon seed used for soup was valid throughout the 18 day storage and ground melon seed used for other purposes such as edible oil might have a shelf-life of 2 days

Keywords: Ground melon seed, Shelf-Life, physicochemical properties and sensory properties., room temperature

Microbial Population and Shelf Life Study of Spiced Water Melon Juice (Published)

The microbial quality of spiced watermelon juice and the effect of pasteurization on the juice were investigated. Watermelon juice samples were analyzed according to standard bacteriological methods. The present study indicated significant reduction in microbial activities in all the juice samples under review. However, the rate of decline in the samples was less in refrigerated samples as compared to that stored at ambient temperature. The result for aerobic mesophilic count for the different watermelon juice samples increased (unpasteurized) from 3.22× 102 to 5.31 × 102 cfu/ml, while the pasteurized watermelon juice samples showed a decreased microbial load from 0.05 × 102 to 0.07 × 102 cfu/ml. Results pre and post pasteurization of the juices showed zero (0) count for mould and E.coli, while total coliform ranged from <3.0 × 102 to 9.0 × 102 for the pasteurized and unpasteurized samples (MPN Index). 0Brix for all the samples showed a decreasing trend, with the control (sample E) having the highest brix value. As storage progressed over a period of four week, brix values were higher at refrigerated temperature than at room temperature storage for all the samples. Refractive index decreased with storage at room temperature for all samples but remained relatively stable at refrigeration temperature. The pH of samples decreased with storage and time over a period of four weeks, with the spiced samples having lower pH values, while total titratable acidity (TTA) increased over the same period. The study revealed that the combined effect of spice, pasteurization and refrigeration positively affected the shelf life of the juice samples.

Keywords: Juice, Microbial Analysis, Shelf-Life, Water Melon

THE CHANGES OF TOTAL CAROTENOID CONTENT OF GAC (MOMORDICA COCHINCHINENSIS SPRENG) POWDER PRODUCT IN ACCELERATED TEMPERATURE TO THE APPROPRIATE TEMPERATURE AND SHELF-LIFE OF PRODUCT STORAGE (Published)

Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the pro-vitamin A, beta-carotene.  Due to regulatory issues and consumer demands, industrialized food products need to clearly state their shelf-lives, that is the time within their characteristics are kept at acceptable levels, in their packages. Nowadays consumers demand products with superior appearance, texture, taste and flavor whilst keeping their nutritional value. Thus, food companies need to carry out kinetic studies whenever a new or modified product is to be launched onto the market. The purpose of this study was to develop a method to investigate the changes of total carotenoids content of Gac powder product in accelerated temperature to find out the appropriate temperature and shelf-life of product storage. The result shows that total carotenoid content maintains at 70% in comparing with the beginning content in three months at 100C or five months at 50C in condition of absent oxygen and light

Keywords: Accelerated Temperature, Carotene, Momordica Cochinchinensis Spreng, Shelf-Life